Sorbet

Here's a great combination of colors and flavors that add up to a pretty and refreshing seasonal finale.

This sorbet has summer in every bite. Be sure to use very ripe apricots, and don't neglect the lemon juice. The sorbet is best eaten right after it is made.

Fresh cranberries make a tangy, slightly tannic, and very refreshing sorbet. Infused with the fruity aroma of orange, lemon, or English thyme, the sorbet is a delightfully unique cranberry dish to serve before, during, or after Thanksgiving dinner.

Active time: 1 hr Start to finish: 3 1/4 hr (includes chilling)

Can be prepared in 45 minutes or less but requires additional unattended time.

Ninety-nine percent of cava—Spanish sparkling wine—is made in Catalonia. So it's natural that the bubbly beverage has found its way into many elegant Catalan desserts. Here it is combined with the luscious flavors and bright colors of strawberries and oranges in a refreshing sorbet.

Orange juice and pomegranate juice enhance the light sorbet. The compote would also be good over store-bought strawberry sorbet or ice cream.

Move over, cranberry sauce! This sorbet is an alternate way of bringing that tangy flavor to the table.

Can be prepared in 45 minutes or less but requires additional unattended time.

You would never guess that this dense and creamy dessert is nondairy and kosher for Passover. Since the recipe contains egg yolks, this is not a sorbet in the strict sense, but the yolks do provide a rich texture.

Seedless watermelons are on the market these days, but I prefer the old-fashioned ones with big black seeds — easy to see and remove. Then proceed with the recipe.

The leftover syrup from the lychees makes a delicious sweetener for iced tea. Active time: 15 min Start to finish: 30 min

This refreshing dessert is based on the classic cranberry sauce made from one bag of cranberries, one cup of sugar, and one cup of water (the recipe is usually on the back of the bag). Most cooked cranberry sauces should also work, so feel free to experiment.

Strawberry sorbet, with a hint of sweet bitterness thanks to Campari, sits on tangy yogurt whipped cream and gets topped with vanilla meringue shards.

Turn juicy-sweet peaches into creamy sorbet, no ice cream maker required.